Ground Elk Chili with Sweet Potato and Hominy
This hearty elk chili tells a story in every bite. Made with ground elk, sweet potatoes, hominy, and bold spices for rich, satisfying flavor.
Servings: 6
Ingredients
- 3 lbs ground elk
- 4 tbsp canola oil, divided
- 2 yellow onions, chopped
- 4 garlic cloves, minced
- 4 cups white sweet potatoes, peeled and 1/2" diced
- 1 30 oz can white hominy, rinsed and drained
- 3 14.5 ounce cans petite diced tomatoes
- 3 cups beef broth
- 1 cup dry red wine
- 2 tbsp ground cumin
- 1 tbsp ancho chili powder
- 2 tsp mexican oregano
- 2 tsp ground coriander
- 1 tsp granulated garlic powder
- 1 tsp kosher salt
Garnishments
- cheddar cheese, shredded
- cilantro, roughly chopped
- green onions, finely chopped
- sour cream
Instructions
- Heat a large stock pot over medium-high heat. Add 1 tablespoon oil and ground elk cooking until browned. Remove and set aside.
- Add remaining oil, onions and garlic to pot and continue to cook until onions soften about 10 minutes.
- Add canned diced tomatoes, beef broth and red wine to onions. Return the elk meat to pot and stir in all seasonings.
- Bring chili to a low boil and then reduce heat to low. Cover and cook for an hour. Add hominy and sweet potatoes. Continue cooking until sweet potatoes are softened.